subject:( lactalbumin)

Purdue University

1. Du, Juan. COMPLEX FORMATION BY ALPHA-LACTALBUMIN AND POLYSACCHARIDE COPOLYMERS.

Degree: PhD, Food Science, 2016, Purdue University

URL: https://docs.lib.purdue.edu/open_access_dissertations/1364

► Colloidal delivery systems, such as surfactant micelles, emulsions, liposomes, and nanoparticles, are widely used in food and pharmaceuticals to improve the dispersion of poorly-soluble ingredients… (more)

Subjects/Keywords: Alpha-lactalbumin; Chitosan; Complex Coacervates; Dextran; Polysaccharides

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APA (6^th Edition):

Du, J. (2016). COMPLEX FORMATION BY ALPHA-LACTALBUMIN AND POLYSACCHARIDE COPOLYMERS. (Doctoral Dissertation). Purdue University. Retrieved from https://docs.lib.purdue.edu/open_access_dissertations/1364

Chicago Manual of Style (16^th Edition):

Du, Juan. “COMPLEX FORMATION BY ALPHA-LACTALBUMIN AND POLYSACCHARIDE COPOLYMERS.” 2016. Doctoral Dissertation, Purdue University. Accessed February 26, 2021. https://docs.lib.purdue.edu/open_access_dissertations/1364.

MLA Handbook (7^th Edition):

Du, Juan. “COMPLEX FORMATION BY ALPHA-LACTALBUMIN AND POLYSACCHARIDE COPOLYMERS.” 2016. Web. 26 Feb 2021.

Vancouver:

Du J. COMPLEX FORMATION BY ALPHA-LACTALBUMIN AND POLYSACCHARIDE COPOLYMERS. [Internet] [Doctoral dissertation]. Purdue University; 2016. [cited 2021 Feb 26]. Available from: https://docs.lib.purdue.edu/open_access_dissertations/1364.

Council of Science Editors:

Du J. COMPLEX FORMATION BY ALPHA-LACTALBUMIN AND POLYSACCHARIDE COPOLYMERS. [Doctoral Dissertation]. Purdue University; 2016. Available from: https://docs.lib.purdue.edu/open_access_dissertations/1364

University of Alberta

2. Pansri, Siriporn. Atomistic Simulations for Investigating Structural Stability and Selecting Initial Adsorption Orientation of Lysozyme and Apo-α-Lactalbumin at Hydrophobic and Hydrophilic Surfaces.

Degree: MS, Department of Chemical and Materials Engineering, 2012, University of Alberta

URL: https://era.library.ualberta.ca/files/37720f229

► Molecular dynamics (MD) simulations were performed to investigate the structural stability of lysozyme and apo-α-lactalbumin under physiological pH and solution. Upon introduction to the solution,… (more)

Subjects/Keywords: adsorption orientation; Apo-α-Lactalbumin; lysozyme; protein adsorption; stability

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Pansri, S. (2012). Atomistic Simulations for Investigating Structural Stability and Selecting Initial Adsorption Orientation of Lysozyme and Apo-α-Lactalbumin at Hydrophobic and Hydrophilic Surfaces. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/37720f229

Chicago Manual of Style (16^th Edition):

Pansri, Siriporn. “Atomistic Simulations for Investigating Structural Stability and Selecting Initial Adsorption Orientation of Lysozyme and Apo-α-Lactalbumin at Hydrophobic and Hydrophilic Surfaces.” 2012. Masters Thesis, University of Alberta. Accessed February 26, 2021. https://era.library.ualberta.ca/files/37720f229.

MLA Handbook (7^th Edition):

Pansri, Siriporn. “Atomistic Simulations for Investigating Structural Stability and Selecting Initial Adsorption Orientation of Lysozyme and Apo-α-Lactalbumin at Hydrophobic and Hydrophilic Surfaces.” 2012. Web. 26 Feb 2021.

Vancouver:

Pansri S. Atomistic Simulations for Investigating Structural Stability and Selecting Initial Adsorption Orientation of Lysozyme and Apo-α-Lactalbumin at Hydrophobic and Hydrophilic Surfaces. [Internet] [Masters thesis]. University of Alberta; 2012. [cited 2021 Feb 26]. Available from: https://era.library.ualberta.ca/files/37720f229.

Council of Science Editors:

Pansri S. Atomistic Simulations for Investigating Structural Stability and Selecting Initial Adsorption Orientation of Lysozyme and Apo-α-Lactalbumin at Hydrophobic and Hydrophilic Surfaces. [Masters Thesis]. University of Alberta; 2012. Available from: https://era.library.ualberta.ca/files/37720f229

University of Cambridge

3. El-Sayed, Mayyada. Selective cation-exchange adsorption of the two major whey proteins.

Degree: PhD, 2010, University of Cambridge

URL: http://www.dspace.cam.ac.uk/handle/1810/225131https://www.repository.cam.ac.uk/bitstream/1810/225131/2/license.txt ; https://www.repository.cam.ac.uk/bitstream/1810/225131/5/Copy%20of%20Thesis.pdf.txt ; https://www.repository.cam.ac.uk/bitstream/1810/225131/3/Copy%20of%20Thesis.pdf.txt ; https://www.repository.cam.ac.uk/bitstream/1810/225131/6/Copy%20of%20Thesis.pdf.jpg

► Whey is a by-product of cheese manufacture, containing a mixture of proteins of commercial value, each having unique attributes for nutritional, biological and food ingredient… (more)

▼ Whey is a by-product of cheese manufacture, containing a mixture of proteins of commercial value, each having unique attributes for nutritional, biological and food ingredient applications. A tremendous amount of whey, normally treated as a waste product, is produced worldwide each year. This work describes the cation-exchange adsorption of the two major whey proteins, alpha-lactalbumin (ALA) and beta-lactoglobulin (BLG) with the purpose of optimising a process for isolating them from whey. Adsorption of pure BLG and ALA was studied onto SP Sepharose FF using 0.1M acetate buffer. Batch experiments were carried out at various pH values for ALA and BLG, and the relevant Langmuir isotherm parameters, dissociation constant, Kd, and maximum binding capacity, qm, were determined. The optimum pH for separation was chosen to be pH 3.7. At pH 3.7, both Kd and qm pertaining to ALA were found to have higher numerical values than those of BLG, implying different characteristics of adsorption of the two proteins on this adsorbent. The Kd for the former protein was almost four times larger than the latter, while qm was 1.3 times higher. Packed-bed column adsorption was performed using a 1-ml column at pH 3.7, flow rate 1 ml/min and initial concentration of 3 mg/ml for BLG and 1.5 mg/ml for ALA both in 0.1M sodium acetate buffer. The t1/2 for the resulting ALA breakthrough was 75% longer than its BLG counterpart. The above results suggest the possibility of the occurrence of competitive adsorption between the proteins when adsorbed simultaneously. In traditional batch uptake experiments, the kinetic rate constants of ALA and BLG in both the single- and two-component systems were determined using the simple kinetic model. The values so obtained implied that BLG was adsorbed faster than ALA. In the confocal laser scanning microscopy experiments, the different behaviour of ALA and BLG in the single-component system with regard to their penetration within the adsorbent beads suggested that the two proteins have different transport mechanisms governing their adsorption. The two-component system results showed that ALA was able to displace BLG in spite of the lower affinity of the former protein to the adsorbent. The packed-bed adsorption and elution of a mixture of ALA and BLG were then investigated under the above conditions but using a 5-ml column. BLG breakthrough occurred first, and its concentration in the outlet exceeded its feed value by 1.6 fold before declining to the feed value, followed by the breakthrough of ALA. ALA displaced and eluted all the BLG from the column in a pure form. Pure ALA could then be eluted with good recovery. The single- and two-component breakthrough curves for ALA and BLG were simulated by the simple kinetic model using the isotherm parameters, but the overshoot phenomenon could only be predicted after correcting these parameters. The evidence of the competitive nature of adsorption observed in binary mixtures was used to develop a facile separation procedure for the two proteins from aqueous…

Subjects/Keywords: Whey proteins; Cation-exchange; Chromatography; Adsorption; Alpha-lactalbumin; Beta-lactoglobulin; Confocal microscopy; Modelling and simulation

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APA (6^th Edition):

El-Sayed, M. (2010). Selective cation-exchange adsorption of the two major whey proteins. (Doctoral Dissertation). University of Cambridge. Retrieved from http://www.dspace.cam.ac.uk/handle/1810/225131https://www.repository.cam.ac.uk/bitstream/1810/225131/2/license.txt ; https://www.repository.cam.ac.uk/bitstream/1810/225131/5/Copy%20of%20Thesis.pdf.txt ; https://www.repository.cam.ac.uk/bitstream/1810/225131/3/Copy%20of%20Thesis.pdf.txt ; https://www.repository.cam.ac.uk/bitstream/1810/225131/6/Copy%20of%20Thesis.pdf.jpg

Chicago Manual of Style (16^th Edition):

El-Sayed, Mayyada. “Selective cation-exchange adsorption of the two major whey proteins.” 2010. Doctoral Dissertation, University of Cambridge. Accessed February 26, 2021. http://www.dspace.cam.ac.uk/handle/1810/225131https://www.repository.cam.ac.uk/bitstream/1810/225131/2/license.txt ; https://www.repository.cam.ac.uk/bitstream/1810/225131/5/Copy%20of%20Thesis.pdf.txt ; https://www.repository.cam.ac.uk/bitstream/1810/225131/3/Copy%20of%20Thesis.pdf.txt ; https://www.repository.cam.ac.uk/bitstream/1810/225131/6/Copy%20of%20Thesis.pdf.jpg.

MLA Handbook (7^th Edition):

El-Sayed, Mayyada. “Selective cation-exchange adsorption of the two major whey proteins.” 2010. Web. 26 Feb 2021.

Vancouver:

El-Sayed M. Selective cation-exchange adsorption of the two major whey proteins. [Internet] [Doctoral dissertation]. University of Cambridge; 2010. [cited 2021 Feb 26]. Available from: http://www.dspace.cam.ac.uk/handle/1810/225131https://www.repository.cam.ac.uk/bitstream/1810/225131/2/license.txt ; https://www.repository.cam.ac.uk/bitstream/1810/225131/5/Copy%20of%20Thesis.pdf.txt ; https://www.repository.cam.ac.uk/bitstream/1810/225131/3/Copy%20of%20Thesis.pdf.txt ; https://www.repository.cam.ac.uk/bitstream/1810/225131/6/Copy%20of%20Thesis.pdf.jpg.

Council of Science Editors:

El-Sayed M. Selective cation-exchange adsorption of the two major whey proteins. [Doctoral Dissertation]. University of Cambridge; 2010. Available from: http://www.dspace.cam.ac.uk/handle/1810/225131https://www.repository.cam.ac.uk/bitstream/1810/225131/2/license.txt ; https://www.repository.cam.ac.uk/bitstream/1810/225131/5/Copy%20of%20Thesis.pdf.txt ; https://www.repository.cam.ac.uk/bitstream/1810/225131/3/Copy%20of%20Thesis.pdf.txt ; https://www.repository.cam.ac.uk/bitstream/1810/225131/6/Copy%20of%20Thesis.pdf.jpg

Universidade Federal de Viçosa

4. Aparecida Barbosa Mageste. Adsorção de proteínas do soro do leite e do glicomacropeptídeo (GMP) na interface hidrofóbica de nanotubos de carbono de paredes múltiplas.

Degree: 2012, Universidade Federal de Viçosa

URL: http://www.tede.ufv.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=4151

► Neste trabalho, foi estudado o comportamento de adsorção das proteínas α-Lactoalbumina (α-La), β-Lactoglobulina (β-Lg) e o glicomacropeptídeo (GMP) em nanotubos de carbono de paredes múltiplas… (more)

▼ Neste trabalho, foi estudado o comportamento de adsorção das proteínas α-Lactoalbumina (α-La), β-Lactoglobulina (β-Lg) e o glicomacropeptídeo (GMP) em nanotubos de carbono de paredes múltiplas (MWCNT) na presença e na ausência de eletrólitos da série de Hofmeister, em diferentes valores de pH, visando a compreensão do mecanismo de adsorção de proteínas em nanotubos de carbono (CNTs). Foram investigados os efeitos do pH do meio reacional, natureza do eletrólito e estrutura da proteína sobre a quantidade adsorvida (Γ) das diferentes proteínas e do GMP. Variações na carga líquida da proteína e na natureza do eletrólito alteram o processo de interação nanotubo-proteína. A Γ de α-La é maior quando sua carga líquida é positiva (pH 3) e da β-Lg quando a carga líquida é negativa (pH 9). Os elevados valores de Γ demonstraram o potencial dos NCTs na adsorção de proteínas. Em pH 9 observa-se um aumento na Γ de α-La devido à presença de 100,0 mM dos eletrólitos. Para [α-La] ≈ 0,7000 mg mL-1, na presença apenas de tampão pH 9 temos: Γ Tampão/α-La = 197,0 mg g-1, indo para Γ NaSCN/α-La = 233,0 mg g-1, Γ Na2SO4/α-La = 281,0 mg g-1, Γ NaHPO4 = 256,0 mg g-1. Comportamento contrário foi observado para a β-Lg. Em pH 9, os maiores valores de Γ foram observados para o GMP e o processo foi pouco influênciado por eletrólitos. Os resultados mostram que o mecanismo do processo de adsorção é dependente da natureza da proteína, sendo as isotermas de β-Lg e α-La características de adsorção monocamada, enquanto que as isotermas de adsorção de GMP não se ajustaram bem ao modelo de Langmuir, apresentando duas regiões de saturação, caracterizando a adsorção em bicamada. Além disso, pela primeira vez, foram determinados os parâmetros termodinâmicos de adsorção de proteínas em NCTs, usando dois modelos: o modelo de Langmuir e o modelo termodinâmico de diluição infinita. A análise termodinâmica baseada nas titulações microcalorimétricas demonstrou que o processo de adsorção de proteínas em todas as condições avaliadas ocorre de maneira espontânea (ΔadsG <0). O processo é exotérmico e entálpicamente dirigido, para todos os estados termodinâmicos avaliados. Com base nos resultados experimentais, foi proposto um mecanismo para o processo adsortivo dos polieletrólitos estudados na interface dos MWCNTs, que consiste em mudança conformacional da molécula de proteína, devido a sua interação com a superfície do nanotubo, de forma que resíduos de aminoácidos hidrofóbicos se direcionam para a interface dos MWCNT e resíduos carregados e hidrofílicos formam uma interface proteína adsorvida solução. Enquanto isso, íons provinientes dos eletrólitos formadores da solução tampão adsorvem na interface proteína adsorvida/solução. Foi proposto que, na presença de eletrólitos da série de Hofmeister, há uma adsorção competitiva entre os íons da série de Hofmeister e os íons formadores do tampão, alterando as contribuições entálpicas e entrópicas… Advisors/Committee Members: Clascídia Aparecida Furtado, Luis Henrique Mendes da Silva, Luis Antonio Minim, Nélio José de Andrade, Maria do Carmo Hespanhol da Silva, Álvaro Vianna Novaes de Carvalho Teixeira.

Subjects/Keywords: FISICO-QUIMICA; Termodinâmica; Adsorção; Microcalorimetria; Beta-Lactoglobulina; Alfa-lactoalbumina; Microcalorimetry; Beta-Lactoglobulin; Alpha-lactalbumin; Thermodynamics; Adsorption

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Mageste, A. B. (2012). Adsorção de proteínas do soro do leite e do glicomacropeptídeo (GMP) na interface hidrofóbica de nanotubos de carbono de paredes múltiplas. (Thesis). Universidade Federal de Viçosa. Retrieved from http://www.tede.ufv.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=4151

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Mageste, Aparecida Barbosa. “Adsorção de proteínas do soro do leite e do glicomacropeptídeo (GMP) na interface hidrofóbica de nanotubos de carbono de paredes múltiplas.” 2012. Thesis, Universidade Federal de Viçosa. Accessed February 26, 2021. http://www.tede.ufv.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=4151.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Mageste, Aparecida Barbosa. “Adsorção de proteínas do soro do leite e do glicomacropeptídeo (GMP) na interface hidrofóbica de nanotubos de carbono de paredes múltiplas.” 2012. Web. 26 Feb 2021.

Vancouver:

Mageste AB. Adsorção de proteínas do soro do leite e do glicomacropeptídeo (GMP) na interface hidrofóbica de nanotubos de carbono de paredes múltiplas. [Internet] [Thesis]. Universidade Federal de Viçosa; 2012. [cited 2021 Feb 26]. Available from: http://www.tede.ufv.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=4151.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Mageste AB. Adsorção de proteínas do soro do leite e do glicomacropeptídeo (GMP) na interface hidrofóbica de nanotubos de carbono de paredes múltiplas. [Thesis]. Universidade Federal de Viçosa; 2012. Available from: http://www.tede.ufv.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=4151

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

North Carolina State University

5. Schneider, Paula Anne. Aggregation of alpha-Lactalbumin at PH 3.5-6.0.

Degree: MS, Food Science, 2006, North Carolina State University

URL: http://www.lib.ncsu.edu/resolver/1840.16/2129

► Heat-induced protein aggregation is an important reaction in food processing because it causes undesirable appearance changes, which may lead the beverage to phase separate. Recently,… (more)

▼ Heat-induced protein aggregation is an important reaction in food processing because it causes undesirable appearance changes, which may lead the beverage to phase separate. Recently, there has been an increased demand for and growth in the area of sports beverages. Sports beverages can be categorized several different ways; although the category of current interest is that of beverages having a low pH (from 2.8 to 3.5) and representing a good source of protein. Generally these beverages derive a high proportion of their protein from bovine whey, since it is a source for branched chain amino acids which can benefit muscle building and maintenance. These low pH beverages can be astringent. Astringency is positively related to low pH where the degree⁄intensity of perceived astringency increases as the pH of the beverage decreases. One way to minimize astringency is to increase the pH; although aggregation readily increases the nearer the pH is to the protein's isoelectric point. The selection of a less heat sensitive protein source (ex. α-lactalbumin) and/or the use of molecular aggregation blockers can provide ways to control aggregation. The first objective of this research was to study the aggregation of α-lactalbumin over a pH range 3.5 to 6.0. Protein solubility and turbidity development were used to monitor aggregation. Turbidity was evaluated using a spectrophotometer set to monitor at 400 nanometers, and a turbiditimeter that measures scattering at a 90° angle from the incident light. Change in protein solubility in response to pH adjustment with 1M phosphoric acid and thermal (120 seconds in a 85°C water bath) treatment was determined by measuring dispersed protein after centrifugation at 11950 x g (18-24°C) for 60 to 90 minutes. As expected, the lowest protein solubility and highest degree of turbidity resulted near the isoelectric point of α-lactalbumin. The affect of calcium content was also evaluated. In the holo-form, α-lactalbumin was more stable to native aggregation; although no difference was seen in stability after heat treatment. Indirect determination of the mechanism for α-lactalbumin aggregation was facilitated through the use of various compounds that had previously demonstrated aggregation-blocking or reduction abilities in different systems (ex. protein, pH, heating conditions, etc.). Blocking agents included amyloid/β-sheet blockers (ex. thioflavin-T and quercetin), hydrophobic amino acid-interacting molecules (ex. Hydroxyl-propyl-β-cyclodextrin), and the use of proteins as blockers (ex. αs-casein) were evaluated. The amyloid/β-sheet blockers were not effective in suppressing turbidity development or maintaining/increasing protein solubility. Further investigations were made to determine if a specific type of aggregate was possible. Under the conditions tested, α-lactalbumin did not form the specific aggregates (spherulites), which helps explain why these blockers were ineffective in an α-lactalbumin… Advisors/Committee Members: Dr. John Cavanagh, Committee Member (advisor), Dr. Brian Farkas, Committee Member (advisor), Dr. E. Allen Foegeding, Committee Chair (advisor).

Subjects/Keywords: alpha- Lactalbumin; hot fill simulation; protein solubility; pH; Aggregation

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Schneider, P. A. (2006). Aggregation of alpha-Lactalbumin at PH 3.5-6.0. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/2129

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Schneider, Paula Anne. “Aggregation of alpha-Lactalbumin at PH 3.5-6.0.” 2006. Thesis, North Carolina State University. Accessed February 26, 2021. http://www.lib.ncsu.edu/resolver/1840.16/2129.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Schneider, Paula Anne. “Aggregation of alpha-Lactalbumin at PH 3.5-6.0.” 2006. Web. 26 Feb 2021.

Vancouver:

Schneider PA. Aggregation of alpha-Lactalbumin at PH 3.5-6.0. [Internet] [Thesis]. North Carolina State University; 2006. [cited 2021 Feb 26]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/2129.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Schneider PA. Aggregation of alpha-Lactalbumin at PH 3.5-6.0. [Thesis]. North Carolina State University; 2006. Available from: http://www.lib.ncsu.edu/resolver/1840.16/2129

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

North Carolina State University

6. Hudson, Elizabeth Jane. Breast Cancer: Dietary Links to Gland and Tumor Development and Effects of Genistein and a-Lactalbumin on Primary Tumors in vitro.

Degree: MS, Nutrition, 2003, North Carolina State University

URL: http://www.lib.ncsu.edu/resolver/1840.16/2241

► Nutrients found in foods have been shown to affect the occurrence of some types of cancer whereby they modulate hormone secretion, and have short-term impacts… (more)

▼ Nutrients found in foods have been shown to affect the occurrence of some types of cancer whereby they modulate hormone secretion, and have short-term impacts on reproductive organs and long-term impacts on the development of tumors in those tissues. Many types of food and nutrients in those foods have been shown to contribute by being a causative factor in tumor cell development. However, there are several foods that may have an opposite effect by serving as a source of cancer prevention or treatment. The whey milk protein, α-lactalbumin (α-LA) has been shown to inhibit growth of certain mammary tumor cell lines in vitro. Soy contains the isoflavone genistein, which in some cases, has also been shown to contribute to the prevention and occurrence of breast cancer. Cell lines provide some information but little work has been done using primary mammary tumor tissue. Some foods, i.e. soy, enhance the developmental process of the mammary gland resulting in accelerated maturity, leaving the gland less susceptible to tumor development. The objectives of this study were: 1) to determine the implications of nutrients in soy, skim, and casein-based diets at enhancing the maturity of the mammary gland in vivo and as a result the effects on tumorigenesis, and 2) to determine the effectiveness of α-LA or genistein in inhibiting further growth of primary mammary tumor tissue cultured in vitro for 48hrs. The end result could lead to future treatments or dietary recommendations that may reduce incidence of breast cancer. Mammary gland tissue from 21 female rats fed either a soy, skim, or casein-based diet were collected at d52 and analyzed for cell proliferation by proliferating cell nuclear antigen (PCNA) immunohistochemistry assay and amounts of the extracellular matrix protein, tenascin (TN), also by immunohistochemistry. The level of cell proliferation is linked to the maturity of the gland. A high level of cell proliferation is associated with an immature mammary gland, which is more susceptible to tumor development, and a low level of cell proliferation is associated with a more mature gland and less susceptible to tumor development. The carcinogen, 7,12-dimethylbenz-(a)anthracene (DMBA), which induces mammary tumor development, was administered to the remaining 20 rats at d 53. Once tumors developed, both mammary gland and tumor tissue were collected and analyzed for PCNA values and amounts of TN present. In addition, tumor samples were also cultured for 48hr with 0, 10, 50, 100, 500, or 1000 ng/ml of α-LA or 0, 1, 10, 50, or 100μg/ml of genistein. Results showed diet to significantly affect the stage of development for mammary gland tissue in this study. The casein-fed animals had much higher levels of PCNA than found in mammary gland tissue of soy or skim-fed animals from the pre-DMBA group. A significant difference was also found between rats fed soy, skim or casein based diets with respect to tumor incidence. The soy group had more tumors to develop than the casein or skim… Advisors/Committee Members: Dr. Jon Allen, Committee Member (advisor), Dr. Gregeory Fenner, Committee Co-Chair (advisor), Dr. Brenda Alston-Mills, Committee Chair (advisor).

Subjects/Keywords: Breast Cancer; Diet; a-Lactalbumin; Genistein; Mammary Gland

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Hudson, E. J. (2003). Breast Cancer: Dietary Links to Gland and Tumor Development and Effects of Genistein and a-Lactalbumin on Primary Tumors in vitro. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/2241

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Hudson, Elizabeth Jane. “Breast Cancer: Dietary Links to Gland and Tumor Development and Effects of Genistein and a-Lactalbumin on Primary Tumors in vitro.” 2003. Thesis, North Carolina State University. Accessed February 26, 2021. http://www.lib.ncsu.edu/resolver/1840.16/2241.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Hudson, Elizabeth Jane. “Breast Cancer: Dietary Links to Gland and Tumor Development and Effects of Genistein and a-Lactalbumin on Primary Tumors in vitro.” 2003. Web. 26 Feb 2021.

Vancouver:

Hudson EJ. Breast Cancer: Dietary Links to Gland and Tumor Development and Effects of Genistein and a-Lactalbumin on Primary Tumors in vitro. [Internet] [Thesis]. North Carolina State University; 2003. [cited 2021 Feb 26]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/2241.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Hudson EJ. Breast Cancer: Dietary Links to Gland and Tumor Development and Effects of Genistein and a-Lactalbumin on Primary Tumors in vitro. [Thesis]. North Carolina State University; 2003. Available from: http://www.lib.ncsu.edu/resolver/1840.16/2241

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Helsinki

7. Zeng, Xin. Oxidation of α-lactalbumin peptides with and without procyanidins.

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2014, University of Helsinki

URL: http://hdl.handle.net/10138/135505

► The literature review part describes a whey protein, ?-lactalbumin (ALA) and its oxidation, aronia (Aronia melanocarpa) procyanidins including their chemistry and analysis, as well as… (more)

Subjects/Keywords: α-lactalbumin; protein oxidation; aronia; procyanidin dimers and trimers; LC-MS; Food Science; Food Science (Food Safety); Food Science

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APA (6^th Edition):

Zeng, X. (2014). Oxidation of α-lactalbumin peptides with and without procyanidins. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/135505

Chicago Manual of Style (16^th Edition):

Zeng, Xin. “Oxidation of α-lactalbumin peptides with and without procyanidins.” 2014. Masters Thesis, University of Helsinki. Accessed February 26, 2021. http://hdl.handle.net/10138/135505.

MLA Handbook (7^th Edition):

Zeng, Xin. “Oxidation of α-lactalbumin peptides with and without procyanidins.” 2014. Web. 26 Feb 2021.

Vancouver:

Zeng X. Oxidation of α-lactalbumin peptides with and without procyanidins. [Internet] [Masters thesis]. University of Helsinki; 2014. [cited 2021 Feb 26]. Available from: http://hdl.handle.net/10138/135505.

Council of Science Editors:

Zeng X. Oxidation of α-lactalbumin peptides with and without procyanidins. [Masters Thesis]. University of Helsinki; 2014. Available from: http://hdl.handle.net/10138/135505

Michigan State University

8. Goodman, Gordon Timothy. Hormonal regulation of alpha-lactalbumin secretion from bovine mammary tissue cultured In vitro.

Degree: PhD, Department of Animal Science, 1981, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:45223

Subjects/Keywords: Lactalbumin; Prolactin; Lactation; Mammary glands; Cows – Physiology

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APA (6^th Edition):

Goodman, G. T. (1981). Hormonal regulation of alpha-lactalbumin secretion from bovine mammary tissue cultured In vitro. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:45223

Chicago Manual of Style (16^th Edition):

Goodman, Gordon Timothy. “Hormonal regulation of alpha-lactalbumin secretion from bovine mammary tissue cultured In vitro.” 1981. Doctoral Dissertation, Michigan State University. Accessed February 26, 2021. http://etd.lib.msu.edu/islandora/object/etd:45223.

MLA Handbook (7^th Edition):

Goodman, Gordon Timothy. “Hormonal regulation of alpha-lactalbumin secretion from bovine mammary tissue cultured In vitro.” 1981. Web. 26 Feb 2021.

Vancouver:

Goodman GT. Hormonal regulation of alpha-lactalbumin secretion from bovine mammary tissue cultured In vitro. [Internet] [Doctoral dissertation]. Michigan State University; 1981. [cited 2021 Feb 26]. Available from: http://etd.lib.msu.edu/islandora/object/etd:45223.

Council of Science Editors:

Goodman GT. Hormonal regulation of alpha-lactalbumin secretion from bovine mammary tissue cultured In vitro. [Doctoral Dissertation]. Michigan State University; 1981. Available from: http://etd.lib.msu.edu/islandora/object/etd:45223

University of Guelph

9. Paulin, Hilary. Pattern Recognition in Single Molecule Force Spectroscopy Data.

Degree: MS, Department of Physics, 2013, University of Guelph

URL: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/7466

► We have developed an analytical technique for single molecule force spectroscopy (SMFS) data that avoids filtering prior to analysis and performs pattern recognition to identify… (more)

Subjects/Keywords: biophysics; single molecule biophysics; single molecule force spectroscopy; alpha-lactalbumin; bacteriorhodopsin; pattern recognition; hierarchical clustering; clustering; force spectroscopy; protein adsorption; protein structure; surface curvature; atomic force microscopy

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APA (6^th Edition):

Paulin, H. (2013). Pattern Recognition in Single Molecule Force Spectroscopy Data. (Masters Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/7466

Chicago Manual of Style (16^th Edition):

Paulin, Hilary. “Pattern Recognition in Single Molecule Force Spectroscopy Data.” 2013. Masters Thesis, University of Guelph. Accessed February 26, 2021. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/7466.

MLA Handbook (7^th Edition):

Paulin, Hilary. “Pattern Recognition in Single Molecule Force Spectroscopy Data.” 2013. Web. 26 Feb 2021.

Vancouver:

Paulin H. Pattern Recognition in Single Molecule Force Spectroscopy Data. [Internet] [Masters thesis]. University of Guelph; 2013. [cited 2021 Feb 26]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/7466.

Council of Science Editors:

Paulin H. Pattern Recognition in Single Molecule Force Spectroscopy Data. [Masters Thesis]. University of Guelph; 2013. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/7466

University of Oxford

10. Young, Matthew Alexander. A site-directed spin labelling study of the human alpha-lactalbumin molten globule.

Degree: PhD, 2013, University of Oxford

URL: http://ora.ox.ac.uk/objects/uuid:cdc9904d-77cc-4d20-b01d-096bc2b16d72 ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.639965

► The human α-lactalbumin (α-LA) molten globule formed at low pH is a model for the study of protein folding intermediates. The molten globule lacks native-like… (more)

Subjects/Keywords: 572.8; Biochemistry; NMR spectroscopy; Protein folding; Spectroscopy and molecular structure; molten globule; human alpha-lactalbumin; nuclear magnetic resonance spectroscopy; electron paramagnetic resonance spectroscopy; paramagnetic relaxation enhancement; double electron-electron resonance

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APA (6^th Edition):

Young, M. A. (2013). A site-directed spin labelling study of the human alpha-lactalbumin molten globule. (Doctoral Dissertation). University of Oxford. Retrieved from http://ora.ox.ac.uk/objects/uuid:cdc9904d-77cc-4d20-b01d-096bc2b16d72 ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.639965

Chicago Manual of Style (16^th Edition):

Young, Matthew Alexander. “A site-directed spin labelling study of the human alpha-lactalbumin molten globule.” 2013. Doctoral Dissertation, University of Oxford. Accessed February 26, 2021. http://ora.ox.ac.uk/objects/uuid:cdc9904d-77cc-4d20-b01d-096bc2b16d72 ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.639965.

MLA Handbook (7^th Edition):

Young, Matthew Alexander. “A site-directed spin labelling study of the human alpha-lactalbumin molten globule.” 2013. Web. 26 Feb 2021.

Vancouver:

Young MA. A site-directed spin labelling study of the human alpha-lactalbumin molten globule. [Internet] [Doctoral dissertation]. University of Oxford; 2013. [cited 2021 Feb 26]. Available from: http://ora.ox.ac.uk/objects/uuid:cdc9904d-77cc-4d20-b01d-096bc2b16d72 ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.639965.

Council of Science Editors:

Young MA. A site-directed spin labelling study of the human alpha-lactalbumin molten globule. [Doctoral Dissertation]. University of Oxford; 2013. Available from: http://ora.ox.ac.uk/objects/uuid:cdc9904d-77cc-4d20-b01d-096bc2b16d72 ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.639965

Univerzitet u Beogradu

11. Radibratović, Milica, 1982-, 59021065. Teorijsko proučavanje konformacionih promena albumina prilikom vezivanja bioaktivnih liganada iz hrane.

Degree: Hemijski fakultet, 2020, Univerzitet u Beogradu

URL: https://fedorabg.bg.ac.rs/fedora/get/o:22849/bdef:Content/get

►

Hemija - Primenjena hemija / Chemistry - Applied chemistry

Humani serum albumin (HSA), usled velikog kapaciteta vezivanja različitih liganada, ima primenu u medicini i biotehnologiji.… (more)

Subjects/Keywords: conformational changes of proteins; protein stability; albumins; human serum albumin; -lactalbumin; bioactive food ligands; epigallocatechin-3-gallate; phycocyanobilin; molecular docking; molecular dynamics simulation

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APA (6^th Edition):

Radibratović, Milica, 1982-, 5. (2020). Teorijsko proučavanje konformacionih promena albumina prilikom vezivanja bioaktivnih liganada iz hrane. (Thesis). Univerzitet u Beogradu. Retrieved from https://fedorabg.bg.ac.rs/fedora/get/o:22849/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Radibratović, Milica, 1982-, 59021065. “Teorijsko proučavanje konformacionih promena albumina prilikom vezivanja bioaktivnih liganada iz hrane.” 2020. Thesis, Univerzitet u Beogradu. Accessed February 26, 2021. https://fedorabg.bg.ac.rs/fedora/get/o:22849/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Radibratović, Milica, 1982-, 59021065. “Teorijsko proučavanje konformacionih promena albumina prilikom vezivanja bioaktivnih liganada iz hrane.” 2020. Web. 26 Feb 2021.

Vancouver:

Radibratović, Milica, 1982- 5. Teorijsko proučavanje konformacionih promena albumina prilikom vezivanja bioaktivnih liganada iz hrane. [Internet] [Thesis]. Univerzitet u Beogradu; 2020. [cited 2021 Feb 26]. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:22849/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Radibratović, Milica, 1982- 5. Teorijsko proučavanje konformacionih promena albumina prilikom vezivanja bioaktivnih liganada iz hrane. [Thesis]. Univerzitet u Beogradu; 2020. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:22849/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

12. Graveland-Bikker, Johanna Frederike. Self-assembly of hydrolysed α-lactalbumin into nanotubes.

Degree: 2005, University Utrecht

URL: https://dspace.library.uu.nl/handle/1874/7397 ; URN:NBN:NL:UI:10-1874-7397 ; 1874/7397 ; urn:isbn:9090198555 ; URN:NBN:NL:UI:10-1874-7397 ; https://dspace.library.uu.nl/handle/1874/7397

► Self-assembly of proteins, peptides and DNA is a powerful approach for fabricating novel supramolecular architectures. Via this "bottom-up" approach many new nanomaterials have been and… (more)

Subjects/Keywords: self-assembly; α-lactalbumin; protein; nanotubes; disassembly; helix; β-sheet; nanotechnology; hydrolysis; calcium

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APA (6^th Edition):

Graveland-Bikker, J. F. (2005). Self-assembly of hydrolysed α-lactalbumin into nanotubes. (Doctoral Dissertation). University Utrecht. Retrieved from https://dspace.library.uu.nl/handle/1874/7397 ; URN:NBN:NL:UI:10-1874-7397 ; 1874/7397 ; urn:isbn:9090198555 ; URN:NBN:NL:UI:10-1874-7397 ; https://dspace.library.uu.nl/handle/1874/7397

Chicago Manual of Style (16^th Edition):

Graveland-Bikker, Johanna Frederike. “Self-assembly of hydrolysed α-lactalbumin into nanotubes.” 2005. Doctoral Dissertation, University Utrecht. Accessed February 26, 2021. https://dspace.library.uu.nl/handle/1874/7397 ; URN:NBN:NL:UI:10-1874-7397 ; 1874/7397 ; urn:isbn:9090198555 ; URN:NBN:NL:UI:10-1874-7397 ; https://dspace.library.uu.nl/handle/1874/7397.

MLA Handbook (7^th Edition):

Graveland-Bikker, Johanna Frederike. “Self-assembly of hydrolysed α-lactalbumin into nanotubes.” 2005. Web. 26 Feb 2021.

Vancouver:

Graveland-Bikker JF. Self-assembly of hydrolysed α-lactalbumin into nanotubes. [Internet] [Doctoral dissertation]. University Utrecht; 2005. [cited 2021 Feb 26]. Available from: https://dspace.library.uu.nl/handle/1874/7397 ; URN:NBN:NL:UI:10-1874-7397 ; 1874/7397 ; urn:isbn:9090198555 ; URN:NBN:NL:UI:10-1874-7397 ; https://dspace.library.uu.nl/handle/1874/7397.

Council of Science Editors:

Graveland-Bikker JF. Self-assembly of hydrolysed α-lactalbumin into nanotubes. [Doctoral Dissertation]. University Utrecht; 2005. Available from: https://dspace.library.uu.nl/handle/1874/7397 ; URN:NBN:NL:UI:10-1874-7397 ; 1874/7397 ; urn:isbn:9090198555 ; URN:NBN:NL:UI:10-1874-7397 ; https://dspace.library.uu.nl/handle/1874/7397

13. Merens, W. Manipulating serotonin function in depression.

Degree: 2007, Department of Psychology/ Clinical, Health and Neuropsychology, Faculty of Social and Behavioural Sciences, Leiden University

URL: http://hdl.handle.net/1887/12478

► In Chapter 2, results of a study are reported in which remitted depressed patients are compared to healthy controls to investigate possible residual cognitive impairments… (more)

Subjects/Keywords: Alfa-lactalbumin; Cognitive function; Depression; Emotional information processing; Mood; Psychopathology; Serotonin; Tryptophan; Alfa-lactalbumin; Cognitive function; Depression; Emotional information processing; Mood; Psychopathology; Serotonin; Tryptophan

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APA (6^th Edition):

Merens, W. (2007). Manipulating serotonin function in depression. (Doctoral Dissertation). Department of Psychology/ Clinical, Health and Neuropsychology, Faculty of Social and Behavioural Sciences, Leiden University. Retrieved from http://hdl.handle.net/1887/12478

Chicago Manual of Style (16^th Edition):

Merens, W. “Manipulating serotonin function in depression.” 2007. Doctoral Dissertation, Department of Psychology/ Clinical, Health and Neuropsychology, Faculty of Social and Behavioural Sciences, Leiden University. Accessed February 26, 2021. http://hdl.handle.net/1887/12478.

MLA Handbook (7^th Edition):

Merens, W. “Manipulating serotonin function in depression.” 2007. Web. 26 Feb 2021.

Vancouver:

Merens W. Manipulating serotonin function in depression. [Internet] [Doctoral dissertation]. Department of Psychology/ Clinical, Health and Neuropsychology, Faculty of Social and Behavioural Sciences, Leiden University; 2007. [cited 2021 Feb 26]. Available from: http://hdl.handle.net/1887/12478.

Council of Science Editors:

Merens W. Manipulating serotonin function in depression. [Doctoral Dissertation]. Department of Psychology/ Clinical, Health and Neuropsychology, Faculty of Social and Behavioural Sciences, Leiden University; 2007. Available from: http://hdl.handle.net/1887/12478

14. Sariçay, Y. New insight into enzymatic cross-linking of globular proteins: from nanostructure to functionality.

Degree: 2014, Wageningen University

URL: http://library.wur.nl/WebQuery/wurpubs/477034 ; urn:nbn:nl:ui:32-477034 ; urn:nbn:nl:ui:32-477034 ; http://library.wur.nl/WebQuery/wurpubs/477034

► ABSTRACT In last two decades, enzymatic cross-linking of proteins has a growing interest in food technology for better tailoring protein functionality. However, the relation… (more)

▼ ABSTRACT In last two decades, enzymatic cross-linking of proteins has a growing interest in food technology for better tailoring protein functionality. However, the relation between physical and functional properties of enzymatically cross-linked proteins has been hardly addressed so far. The aim of this thesis was to elucidate the effect of enzymatic protein cross- linking on the physical and functional properties of protein nanoparticles at multiple lengthscale. In the first part of this thesis, as a model system, the enzymatic cross-linking of globular whey protein apo-α-lactalbumin (α-LA) by horseradish peroxidase (HRP) was discussed in details. In comparison with HRP, in the second part of the thesis, we also addressed to what extent both laccase (LC) (from trametes versicolor) and tyrosinase (TYR) (from agaricus bisporus) differ in catalyzing oxidative cross-linking of α-LA. Both HRP and LC were capable of creating self-similar large α-LA nanoparticles that have an open architecture at similar lengthscales whereas TYR led to the formation of α-LA oligomers only. All HRP-, LC-nanoparticles and TYR-oligomers exhibited a high extent of secondary structure content preserved whereas their almost all tertiary structure was lost upon enzymatic cross-linking. HRP-catalyzed cross-linking of α-LA resulted in more hydrophilic nanoparticles than LC-cross-linked α-LA nanoparticles. Whereas both HRP- and LC-nanoparticles exhibited very high colloidal and thermal stability against protein aggregation at pH 5.8 and 7.0, HRP- nanoparticles were more stable than LC-nanoparticles upon heating and in the presence of dithiothreitol (DTT). This suggests that, unlike HRP- nanoparticles, not only the dityrosine bonds but also disulfide cross-linking stabilizes LC-nanoparticles. Dilute dispersions of HRP-nanoparticles exhibited a high viscosity and a hydrophilic nature. As these dispersions were concentrated, they jammed above their critical overlapping concentration and thus created physical transparent protein hydrogels at relatively low protein concentration (4% w/v). These properties of HRP- nanoparticle dispersions offer high thickening properties that are comparable with polysaccharide in food applications as protein-based thickeners. Advisors/Committee Members: Wageningen University, Martien Cohen Stuart, Renko de Vries, Peter Wierenga.

Subjects/Keywords: enzymatische cross-linking; eiwitten; chemische reacties; alfa-lactalbumine; lactalbumine; nanotechnologie; Eiwitten en enzymen; enzymatic cross-linking; proteins; chemical reactions; alpha-lactalbumin; lactalbumin; nanotechnology; Proteins and Enzymes

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APA (6^th Edition):

Sariçay, Y. (2014). New insight into enzymatic cross-linking of globular proteins: from nanostructure to functionality. (Doctoral Dissertation). Wageningen University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/477034 ; urn:nbn:nl:ui:32-477034 ; urn:nbn:nl:ui:32-477034 ; http://library.wur.nl/WebQuery/wurpubs/477034

Chicago Manual of Style (16^th Edition):

Sariçay, Y. “New insight into enzymatic cross-linking of globular proteins: from nanostructure to functionality.” 2014. Doctoral Dissertation, Wageningen University. Accessed February 26, 2021. http://library.wur.nl/WebQuery/wurpubs/477034 ; urn:nbn:nl:ui:32-477034 ; urn:nbn:nl:ui:32-477034 ; http://library.wur.nl/WebQuery/wurpubs/477034.

MLA Handbook (7^th Edition):

Sariçay, Y. “New insight into enzymatic cross-linking of globular proteins: from nanostructure to functionality.” 2014. Web. 26 Feb 2021.

Vancouver:

Sariçay Y. New insight into enzymatic cross-linking of globular proteins: from nanostructure to functionality. [Internet] [Doctoral dissertation]. Wageningen University; 2014. [cited 2021 Feb 26]. Available from: http://library.wur.nl/WebQuery/wurpubs/477034 ; urn:nbn:nl:ui:32-477034 ; urn:nbn:nl:ui:32-477034 ; http://library.wur.nl/WebQuery/wurpubs/477034.

Council of Science Editors:

Sariçay Y. New insight into enzymatic cross-linking of globular proteins: from nanostructure to functionality. [Doctoral Dissertation]. Wageningen University; 2014. Available from: http://library.wur.nl/WebQuery/wurpubs/477034 ; urn:nbn:nl:ui:32-477034 ; urn:nbn:nl:ui:32-477034 ; http://library.wur.nl/WebQuery/wurpubs/477034

Universiteit Utrecht

15. Graveland-Bikker, Johanna Frederike. Self-assembly of hydrolysed α-lactalbumin into nanotubes.

Degree: 2005, Universiteit Utrecht

URL: http://dspace.library.uu.nl:8080/handle/1874/7397

► Self-assembly of proteins, peptides and DNA is a powerful approach for fabricating novel supramolecular architectures. Via this "bottom-up" approach many new nanomaterials have been and… (more)

Subjects/Keywords: Scheikunde; self-assembly; α-lactalbumin; protein; nanotubes; disassembly; helix; β-sheet; nanotechnology; hydrolysis; calcium

Record Details Similar Records Cite « Share

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Graveland-Bikker, J. F. (2005). Self-assembly of hydrolysed α-lactalbumin into nanotubes. (Doctoral Dissertation). Universiteit Utrecht. Retrieved from http://dspace.library.uu.nl:8080/handle/1874/7397

Chicago Manual of Style (16^th Edition):

Graveland-Bikker, Johanna Frederike. “Self-assembly of hydrolysed α-lactalbumin into nanotubes.” 2005. Doctoral Dissertation, Universiteit Utrecht. Accessed February 26, 2021. http://dspace.library.uu.nl:8080/handle/1874/7397.

MLA Handbook (7^th Edition):

Graveland-Bikker, Johanna Frederike. “Self-assembly of hydrolysed α-lactalbumin into nanotubes.” 2005. Web. 26 Feb 2021.

Vancouver:

Graveland-Bikker JF. Self-assembly of hydrolysed α-lactalbumin into nanotubes. [Internet] [Doctoral dissertation]. Universiteit Utrecht; 2005. [cited 2021 Feb 26]. Available from: http://dspace.library.uu.nl:8080/handle/1874/7397.

Council of Science Editors:

Graveland-Bikker JF. Self-assembly of hydrolysed α-lactalbumin into nanotubes. [Doctoral Dissertation]. Universiteit Utrecht; 2005. Available from: http://dspace.library.uu.nl:8080/handle/1874/7397

Penn State University

16. Molek, Jessica R. Ultrafiltration of PEGylated Proteins.

Degree: 2008, Penn State University

URL: https://submit-etda.libraries.psu.edu/catalog/8904

► There is considerable clinical interest in the use of "second-generation" therapeutics produced by conjugation of a native protein with various polymers including polyethylene glycol (PEG).… (more)

▼ There is considerable clinical interest in the use of "second-generation" therapeutics produced by conjugation of a native protein with various polymers including polyethylene glycol (PEG). PEG–protein conjugates, so-called PEGylated proteins, can exhibit enhanced stability, half-life, and bioavailability. One of the challenges in the commercial production of PEGylated proteins is the purification required to remove unreacted polymer, native protein, and in many cases PEGylated proteins with non-optimal degrees of conjugation. The overall objective of this thesis was to examine the use of ultrafiltration for the purification of PEGylated proteins. This included: (1) analysis of size-based separation of PEGylated proteins using conventional ultrafiltration membranes, (2) use of electrically-charged membranes to exploit differences in electrostatic interactions, and (3) examination of the effects of PEGylation on protein fouling. The experimental results were analyzed using appropriate theoretical models, with the underlying physical properties of the PEGylated proteins evaluated using size exclusion chromatography, capillary electrophoresis, dynamic light scattering, and reverse phase chromatography. PEGylated proteins were produced by covalent attachment of activated PEG to a protein (alpha-lactalbumin, ovalbumin, or bovine serum albumin) via primary amines on the lysine residues. In contrast to the partition coefficient evaluated by size exclusion chromatography, the sieving coefficient of the PEGylated proteins in ultrafiltration depended upon both the number and size of the attached PEG chains due to the elongation or deformation of the PEG associated with the filtrate flux. Transmission of PEGylated proteins through charged membranes was dramatically reduced at low ionic strength due to strong electrostatic interactions, despite the presence of the neutral PEG. The results from small-scale ultrafiltration experiments were used to develop a two-stage diafiltration process to purify PEGylated alpha-lactalbumin. This process provided a purification factor greater than 1000 with respect to the unreacted protein and greater than 20-fold with respect to the PEG with an overall yield of PEGylated alpha-lactalbumin of 78%. These results provide the first demonstration of the potential of using ultrafiltration for the purification of protein-polymer conjugates. Advisors/Committee Members: Andrew Zydney, Committee Chair/Co-Chair, Wayne Roger Curtis, Committee Member, Darrell Velegol, Committee Member, Erwin A Vogler, Committee Member.

Subjects/Keywords: membrane transport; capillary electrophoresis; size exclusion chromatography; PEGylation; diafiltration; ultrafiltration; polyethylene glycol; alpha-lactalbumin

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Molek, J. R. (2008). Ultrafiltration of PEGylated Proteins. (Thesis). Penn State University. Retrieved from https://submit-etda.libraries.psu.edu/catalog/8904

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Molek, Jessica R. “Ultrafiltration of PEGylated Proteins.” 2008. Thesis, Penn State University. Accessed February 26, 2021. https://submit-etda.libraries.psu.edu/catalog/8904.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Molek, Jessica R. “Ultrafiltration of PEGylated Proteins.” 2008. Web. 26 Feb 2021.

Vancouver:

Molek JR. Ultrafiltration of PEGylated Proteins. [Internet] [Thesis]. Penn State University; 2008. [cited 2021 Feb 26]. Available from: https://submit-etda.libraries.psu.edu/catalog/8904.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Molek JR. Ultrafiltration of PEGylated Proteins. [Thesis]. Penn State University; 2008. Available from: https://submit-etda.libraries.psu.edu/catalog/8904

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

17. Lam, Ricky. Tailoring of whey protein isoalte stabilized oil-water interfaces for improved emulsification.

Degree: 2014, University of Saskatchewan

URL: http://hdl.handle.net/10388/ETD-2014-08-1658

► In this thesis, mechanisms for enhancing the stability of whey protein emulsions using two approaches were investigated. First, the physicochemical and emulsifying properties of whey… (more)

▼ In this thesis, mechanisms for enhancing the stability of whey protein emulsions using two approaches were investigated. First, the physicochemical and emulsifying properties of whey protein isolate (WPI), and its two main proteins, alpha-lactalbumin (ALA) and beta-lactoglobulin (β-LG), were investigated in response to changes in pH and temperature pre-treatments. Solvent conditions which inhibit protein aggregation, such as pHs away from the isoelectric point, were found to form stable emulsions. In contrast, thermal treatments were found to negatively affect emulsion stability, where the most stable emulsions for WPI, ALA and β-LG were formed at room temperature (i.e. 25°C) at pH 7.0. It was also determined that emulsions formed using WPI, ALA and β-LG were stabilized by electrostatically repulsive forces which prevent flocculation and creaming. Secondly, the use of tailored protein-polysaccharide interactions involving WPI and carrageenan (CG) were explored as a means of enhancing emulsion stability. Carrageenan (CG) partakes in electrostatic attraction with WPI when acidified, leading to the formation of coupled gel networks. CG was selected for its anionic properties and for its well-characterized structure in that kappa-, iota- and lambda-type CG contain 1-, 2- and 3-sulfated groups per disaccharide repeating unit respectively. WPI-CG mixtures formed gel networks once acidified, where WPI-kappa-CG and WPI-iota-CG mixtures formed stiff networks, whereas WPI-lambda-CG formed a weak fluid network. WPI-CG complexes were found to be surface active, causing changes to the interfacial tension and interfacial rheology at pHs corresponding to where electrostatic attraction occurs upon acidification. Electrostatically coupled gel networks were formed in an emulsion, where oil droplets became entrapped within the biopolymer matrix. WPI-CG mixtures were sensitive to WPI-CG mixing ratio as stiffer gels were formed at higher CG content. Furthermore, WPI-iota-CG gels were stiffer than those made with WPI-kappa-CG gels presumably due to the higher number of sulfated groups lending greater opportunities for iota-CG to form bonds with neighboring polymers compared to kappa-CG. Advisors/Committee Members: Nickerson, Michael T., Tyler, Robert, Qiu, Xiao, Tanaka, Takuji, Zello, Gordon, Ghosh, Supratim.

Subjects/Keywords: Whey; emulsion; gel; carrageenan; rheology; beta-lactoglobulin; alpha-lactalbumin; oil-in-water

…after 10 min ALA -lactalbumin ALA-1 -lactalbumin with calcium ALA-3 calcium depleted… …lactalbumin ANOVA Analysis of variance ANS 8-anilino-1-naphthalenesulfonate AOAC Association… …lactoglobulin (β-LG), -lactalbumin (ALA) and a commercial whey protein isolate…

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APA (6^th Edition):

Lam, R. (2014). Tailoring of whey protein isoalte stabilized oil-water interfaces for improved emulsification. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/ETD-2014-08-1658

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Lam, Ricky. “Tailoring of whey protein isoalte stabilized oil-water interfaces for improved emulsification.” 2014. Thesis, University of Saskatchewan. Accessed February 26, 2021. http://hdl.handle.net/10388/ETD-2014-08-1658.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Lam, Ricky. “Tailoring of whey protein isoalte stabilized oil-water interfaces for improved emulsification.” 2014. Web. 26 Feb 2021.

Vancouver:

Lam R. Tailoring of whey protein isoalte stabilized oil-water interfaces for improved emulsification. [Internet] [Thesis]. University of Saskatchewan; 2014. [cited 2021 Feb 26]. Available from: http://hdl.handle.net/10388/ETD-2014-08-1658.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Lam R. Tailoring of whey protein isoalte stabilized oil-water interfaces for improved emulsification. [Thesis]. University of Saskatchewan; 2014. Available from: http://hdl.handle.net/10388/ETD-2014-08-1658

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Queensland University of Technology

18. Walker, Tara L. The Development Of Microalgae As A Bioreactor System For The Production Of Recombinant Proteins.

Degree: 2004, Queensland University of Technology

URL: https://eprints.qut.edu.au/15905/

► Dunaliella, a genus of unicellular, biflagellate green algae, is one of the most studied microalgae for mass culture and is of commercial importance as a… (more)

▼ Dunaliella, a genus of unicellular, biflagellate green algae, is one of the most studied microalgae for mass culture and is of commercial importance as a source of natural -carotene. Dunaliella species have the desirable properties of halotolerance and photoautotrophy that makes their large-scale culture simple and cheap using resources unsuitable for conventional agriculture. The ease and cost-effectiveness of culture makes Dunaliella a desirable target for increased production of natural compounds by metabolic engineering or for exploitation as biological factories for the synthesis of novel high-value compounds. However, the lack of efficient genetic transformation systems has been a major limitation in the manipulation of these microalgae. In chapter four we describe the development of a nuclear transformation system for Dunaliella tertiolecta. The gene encoding the phleomycin-binding protein from Streptoalloteichus hindustanus, was chosen as the selectable marker as this protein retains activity at high salt concentrations. To drive expression of the chosen selectable marker, two highly expressed Dunaliella tertiolecta RbcS genes and their associated 5' and 3' regulatory regions were isolated and characterised (chapter three). Dunaliella transformation cassettes containing the RbcS promoter and terminator regions flanking the ble antibiotic resistance gene were constructed. These expression cassettes were tested in Chlamydomonas reinhardtii cells and found to drive expression of the ble gene in this heterologous system. This study also demonstrated that truncation of both the D. tertiolecta RbcS1 and RbcS2 regulatory regions significantly increases the expression of the ble gene in C. reinhardtii cells. To determine if the foreign DNA could stably integrate into the Dunaliella genome, four transformation methods: microprojectile bombardment, glass bead-mediated transformation, PEG-mediated transformation and electroporation were tested and a number of parameters varied. Southern blot analysis revealed that the plasmid DNA transiently entered the Dunaliella cells following electroporation but was rapidly degraded. Following electroporation, one stably transformed Dunaliella line was recovered. This is the first demonstration of the stable transformation of this alga. Chloroplast transformation is becoming a favoured method for the production of recombinant proteins in plants, as levels of heterologous protein are often higher than those achieved by transforming the nucleus. The Dunaliella chloroplast genome has not been genetically characterised, and thus there were no existing promoter and terminator sequences or sequences of intergenic regions that could be used for vectors in transformation of the chloroplast. Therefore, this study aimed to isolate and characterise promoters of highly expressed genes and matching terminators capable of driving transgene expression, and also to characterise intergenic regions that would be suitable insertion sites for the vector construct (chapter five). The…

Subjects/Keywords: bioreactor; microalgae; Dunaliella tertiolecta; RbcS; promoter; chloroplast; nuclear; transformation; electroporation; Chlamydomonas reinhardtii; -lactalbumin; IGF-I

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APA (6^th Edition):

Walker, T. L. (2004). The Development Of Microalgae As A Bioreactor System For The Production Of Recombinant Proteins. (Thesis). Queensland University of Technology. Retrieved from https://eprints.qut.edu.au/15905/

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Walker, Tara L. “The Development Of Microalgae As A Bioreactor System For The Production Of Recombinant Proteins.” 2004. Thesis, Queensland University of Technology. Accessed February 26, 2021. https://eprints.qut.edu.au/15905/.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Walker, Tara L. “The Development Of Microalgae As A Bioreactor System For The Production Of Recombinant Proteins.” 2004. Web. 26 Feb 2021.

Vancouver:

Walker TL. The Development Of Microalgae As A Bioreactor System For The Production Of Recombinant Proteins. [Internet] [Thesis]. Queensland University of Technology; 2004. [cited 2021 Feb 26]. Available from: https://eprints.qut.edu.au/15905/.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Walker TL. The Development Of Microalgae As A Bioreactor System For The Production Of Recombinant Proteins. [Thesis]. Queensland University of Technology; 2004. Available from: https://eprints.qut.edu.au/15905/

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

19. 山口,真. 牛乳由来α‐ラクトアルブミンの抗炎症作用に関する研究 : Anti-inflammatory effects of bovine milk-derived a-lactalbumin.

Degree: 博士(生物資源科学), 2015, Nihon University / 日本大学

URL: http://repository.nihon-u.ac.jp/xmlui/handle/11263/466 ; http://dx.doi.org/10.15006/32665B7124

Subjects/Keywords: α‐ラクトアルブミン; alpha-lactalbumin; 抗炎症効果; anti-inflammatory effect; シクロオキシゲナーゼ; cyclooxygenase

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APA (6^th Edition):

山口,真. (2015). 牛乳由来α‐ラクトアルブミンの抗炎症作用に関する研究 : Anti-inflammatory effects of bovine milk-derived a-lactalbumin. (Thesis). Nihon University / 日本大学. Retrieved from http://repository.nihon-u.ac.jp/xmlui/handle/11263/466 ; http://dx.doi.org/10.15006/32665B7124

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

山口,真. “牛乳由来α‐ラクトアルブミンの抗炎症作用に関する研究 : Anti-inflammatory effects of bovine milk-derived a-lactalbumin.” 2015. Thesis, Nihon University / 日本大学. Accessed February 26, 2021. http://repository.nihon-u.ac.jp/xmlui/handle/11263/466 ; http://dx.doi.org/10.15006/32665B7124.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

山口,真. “牛乳由来α‐ラクトアルブミンの抗炎症作用に関する研究 : Anti-inflammatory effects of bovine milk-derived a-lactalbumin.” 2015. Web. 26 Feb 2021.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Vancouver:

山口,真. 牛乳由来α‐ラクトアルブミンの抗炎症作用に関する研究 : Anti-inflammatory effects of bovine milk-derived a-lactalbumin. [Internet] [Thesis]. Nihon University / 日本大学; 2015. [cited 2021 Feb 26]. Available from: http://repository.nihon-u.ac.jp/xmlui/handle/11263/466 ; http://dx.doi.org/10.15006/32665B7124.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

山口,真. 牛乳由来α‐ラクトアルブミンの抗炎症作用に関する研究 : Anti-inflammatory effects of bovine milk-derived a-lactalbumin. [Thesis]. Nihon University / 日本大学; 2015. Available from: http://repository.nihon-u.ac.jp/xmlui/handle/11263/466 ; http://dx.doi.org/10.15006/32665B7124

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete
Not specified: Masters Thesis or Doctoral Dissertation

20. Ellouze, Maroua. Les propriétés émulsifiantes du lait de chamelle et de ses fractions protéiques : étude physico-chimique et biochimique : Emulsifying properties of camel milk and its protein fractions : physico-chemical and biochemical investigation.

Degree: Docteur es, Génie des Procédés, 2019, Clermont Auvergne; Université de Sfax (Tunisie)

URL: http://www.theses.fr/2019CLFAC052

► Les propriétés émulsifiantes et interfaciales des protéines du lait de chamelle ont été étudiées seules, en mélange ou dans leur environnement naturel (dans le lactosérum… (more)

▼ Les propriétés émulsifiantes et interfaciales des protéines du lait de chamelle ont été étudiées seules, en mélange ou dans leur environnement naturel (dans le lactosérum sérum, sous forme de caséinates ou directement dans le lait de chamelle). L’impact de certaines conditions physico-chimiques a été étudié, notamment l’impact du pH, du traitements thermiques, de la concentration et de l’homogénéisation hautes pressions, afin de comprendre le rôle de chacune des dénaturations appliquées et leur impact sur les propriétés émulsifiantes. Cette étude a été réalisée en parallèle sur le lait de vache, dans des conditions identiques. Les principaux résultats suggèrent que le lait de chamelle est plus émulsifiant que le lait de vache quelle que soit la température du traitement, cependant, la stabilité des émulsions préparées par le lait de vache non traité est plus importante. L’effet d’homogénéisation hautes pressions permet d’avoir des émulsions très stables comparées au lait de vache. Les effets du pH et de la température sur les fractions caséinique et sérique du lait de chamelle influencent significativement leurs comportements à l’interface huile-eau et leurs pouvoirs à créer des émulsions. Le recouvrement protéique des caséinates de sodium de lait de chamelle à la surface des gouttelettes d’huile augmente en fonction du pH (de 3,0 à 9,0) et ceci quelle que soit la température de traitement appliqué (entre 25°C et 95°C). Ce comportement vis-à-vis le pH est conséquent d’une dénaturation et une perte de la structure micellaire des caséinates de sodium à l’interface huile-eau en facilitant ainsi leurs adhésions et adsorption à l’interface. Cependant, la fraction sérique du lait de chamelle a exprimé une activité émulsifiante importante à pH acide contrairement à la fraction des caséinates de sodium ainsi qu’une meilleure stabilité émulsifiante des gouttelettes crées. Le lactosérum du lait de chamelle est moins sensible à l’effet de la température que le lactosérum du lait bovin riche en β-lactoglobuline (plus sensible au traitement thermique). Ces aspects sont dus à la petite taille moléculaire des protéines sériques relative à la taille des caséines ce qui leurs permet de s’adsorber rapidement et efficacement à l’interface des gouttelettes huileuses et de former un film viscoélastique stable tout autour. Des réarrangements structuraux de l’α-lactalbumine cameline (purifiée) ainsi que des répulsions électrostatiques entre les gouttelettes d’huile stabilisées par ces protéines sont les deux facteurs clés pour expliquer l'effet de la variation du pH et du traitement thermique. Les propriétés de surface de l’α-lactalbumine cameline sont significativement améliorées à la suite des traitements thermiques élevés (95°C) ce qui maintiennent des propriétés émulsifiantes potentielles. Quant à la β-caséine purifiée, son activité émulsifiante est plus importante pour le lait de chamelle que le lait de vache. Une structure micellaire des β-caséines se forment à partir de la concentration micellaire critique (CMC) qui maintient une… Advisors/Committee Members: Vial, Christophe (thesis director), Ayadi, Mohamed Ali (thesis director).

Subjects/Keywords: Protéines sériques; Caséines; Hydrophobicité de surface; Z-potentiel; Tension interfaciale; Βêta−caséine; Αlpha−lactalbumine; Homogénéisation à hautes pression; Whey proteins; Casein; Surface hydrophobicity; Zeta-potential; Interfacial tension; High pressure homogenization; Alpha-lactalbumin; Bêta-casein

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APA (6^th Edition):

Ellouze, M. (2019). Les propriétés émulsifiantes du lait de chamelle et de ses fractions protéiques : étude physico-chimique et biochimique : Emulsifying properties of camel milk and its protein fractions : physico-chemical and biochemical investigation. (Doctoral Dissertation). Clermont Auvergne; Université de Sfax (Tunisie). Retrieved from http://www.theses.fr/2019CLFAC052

Chicago Manual of Style (16^th Edition):

Ellouze, Maroua. “Les propriétés émulsifiantes du lait de chamelle et de ses fractions protéiques : étude physico-chimique et biochimique : Emulsifying properties of camel milk and its protein fractions : physico-chemical and biochemical investigation.” 2019. Doctoral Dissertation, Clermont Auvergne; Université de Sfax (Tunisie). Accessed February 26, 2021. http://www.theses.fr/2019CLFAC052.

MLA Handbook (7^th Edition):

Ellouze, Maroua. “Les propriétés émulsifiantes du lait de chamelle et de ses fractions protéiques : étude physico-chimique et biochimique : Emulsifying properties of camel milk and its protein fractions : physico-chemical and biochemical investigation.” 2019. Web. 26 Feb 2021.

Vancouver:

Ellouze M. Les propriétés émulsifiantes du lait de chamelle et de ses fractions protéiques : étude physico-chimique et biochimique : Emulsifying properties of camel milk and its protein fractions : physico-chemical and biochemical investigation. [Internet] [Doctoral dissertation]. Clermont Auvergne; Université de Sfax (Tunisie); 2019. [cited 2021 Feb 26]. Available from: http://www.theses.fr/2019CLFAC052.

Council of Science Editors:

Ellouze M. Les propriétés émulsifiantes du lait de chamelle et de ses fractions protéiques : étude physico-chimique et biochimique : Emulsifying properties of camel milk and its protein fractions : physico-chemical and biochemical investigation. [Doctoral Dissertation]. Clermont Auvergne; Université de Sfax (Tunisie); 2019. Available from: http://www.theses.fr/2019CLFAC052

University of Lund

21. Pettersson, Jenny. Structure-function analysis of HAMLET (human alpha-lactalbumin made lethal to tumor cells).

Degree: 2007, University of Lund

URL: https://lup.lub.lu.se/record/605254 ; https://portal.research.lu.se/ws/files/4705413/605650.pdf

► The human genome sequence encodes fewer proteins than expected, suggesting that one protein can have several functions and adjust their structure to meet different structural… (more)

Subjects/Keywords: Microbiology in the medical area; Immunology in the medical area; alpha-lactalbumin HAMLET oleic acid protein folding tumor cell death

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APA (6^th Edition):

Pettersson, J. (2007). Structure-function analysis of HAMLET (human alpha-lactalbumin made lethal to tumor cells). (Doctoral Dissertation). University of Lund. Retrieved from https://lup.lub.lu.se/record/605254 ; https://portal.research.lu.se/ws/files/4705413/605650.pdf

Chicago Manual of Style (16^th Edition):

Pettersson, Jenny. “Structure-function analysis of HAMLET (human alpha-lactalbumin made lethal to tumor cells).” 2007. Doctoral Dissertation, University of Lund. Accessed February 26, 2021. https://lup.lub.lu.se/record/605254 ; https://portal.research.lu.se/ws/files/4705413/605650.pdf.

MLA Handbook (7^th Edition):

Pettersson, Jenny. “Structure-function analysis of HAMLET (human alpha-lactalbumin made lethal to tumor cells).” 2007. Web. 26 Feb 2021.

Vancouver:

Pettersson J. Structure-function analysis of HAMLET (human alpha-lactalbumin made lethal to tumor cells). [Internet] [Doctoral dissertation]. University of Lund; 2007. [cited 2021 Feb 26]. Available from: https://lup.lub.lu.se/record/605254 ; https://portal.research.lu.se/ws/files/4705413/605650.pdf.

Council of Science Editors:

Pettersson J. Structure-function analysis of HAMLET (human alpha-lactalbumin made lethal to tumor cells). [Doctoral Dissertation]. University of Lund; 2007. Available from: https://lup.lub.lu.se/record/605254 ; https://portal.research.lu.se/ws/files/4705413/605650.pdf

22. Wei, Ting. A dairy-based beverage development by alpha-lactalbumin/beta-lactoglobulin ratio adjustment for dysphagia patients.

Degree: MS, Department of Food Science, 2014, Kansas State University

URL: http://hdl.handle.net/2097/17649

► People who suffer from swallowing disorders are diagnosed with dyphasgia. The beverage for the dyphagia patients should have the apparent viscosity in the range of… (more)

▼ People who suffer from swallowing disorders are diagnosed with dyphasgia. The beverage for the dyphagia patients should have the apparent viscosity in the range of nectar-like (51 to 350 mPa•s) or honey-like (351 to 1750 mPa•s). Due to the swallowing problems, dysphagia patients usually consume beverages slowly. Thus, the apparent viscosity of beverage for such patients should be high enough to be in the suitable range during the entire time of consumption. Three ratios of α-lactalbumin (α-la)/β-lactoglobulin (β-lg) (3:8, 1:1 and 8:3) were used to prepare the milk systems. These ratio adjusted milk systems were either processed at 70, 80, and 90ºC for 30 min or at 25ºC, and cooled to 25 ± 1ºC. After the process was completed, the milk systems were set quiescently 120 min at 25 ±1ºC. Physical and chemical properties were assessed at various time. For the milk systems at 0 min, the apparent viscosity increased in all 90°C processed-samples, and the increase was in the order of 8:3 (15.96%), 1:1 (6.38%) and 3:8 (2.11%) compared with the 25ºC samples at each ratio. When the milk systems set for 120 min, apparent viscosity increased slightly by 3.7%. The maximum apparent viscosity was 2.18 mPa•s, which was less than nectar-like. Therefore, xanthan gum was added at 0.15 w/w % to enhance rheological properties of the milk systems. α-La/β-lg ratio adjusted milk systems either with or without xanthan gum were prepared, and processed at 90ºC or 25ºC, and cooled to 25 ± 1ºC. Apparent viscosity increased by 48.61 and 89.61% in 3:8 and 8:3 milk systems, respectively for those at 0.15% xanthan gum concentration and processed at 90ºC compared with at 25ºC. Apparent viscosity of 8:3 milk systems at xanthan gum concentration of 0.15% processed at 90°C was 58.7 ± 2.12 mPa•s which was within the nectar-like range. When the samples were set for 120 min, no changes were found in the apparent viscosity of the milk systems. If the rheological properties of the milk systems can be controlled by ingredients interactions, this can be used to develop nutritious products with different forms for dysphagia patients. Advisors/Committee Members: Karen A. Schmidt.

Subjects/Keywords: Casein micelles; Denatured whey proteins; alpha-lactalbumin; β-lactoglobulin; Physical properties; Food Science (0359)

…30 Table 4.1 Composition of NDM powder and commercial α-lactalbumin (α-la)… …67 Table 5.1 Formulations of milk systems varying in commercial α-lactalbumin (α-la… …102 Table 5.3 The turbidity of milk systems as functions of α-lactalbumin (α-la)/β… …104 Table 5.5 pH of the milk systems as a function of the temperature and α-lactalbumin… …105 Table 5.6 Free and total sulfhydryl groups of milk systems as functions of α-lactalbumin…

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APA (6^th Edition):

Wei, T. (2014). A dairy-based beverage development by alpha-lactalbumin/beta-lactoglobulin ratio adjustment for dysphagia patients. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/17649

Chicago Manual of Style (16^th Edition):

Wei, Ting. “A dairy-based beverage development by alpha-lactalbumin/beta-lactoglobulin ratio adjustment for dysphagia patients.” 2014. Masters Thesis, Kansas State University. Accessed February 26, 2021. http://hdl.handle.net/2097/17649.

MLA Handbook (7^th Edition):

Wei, Ting. “A dairy-based beverage development by alpha-lactalbumin/beta-lactoglobulin ratio adjustment for dysphagia patients.” 2014. Web. 26 Feb 2021.

Vancouver:

Wei T. A dairy-based beverage development by alpha-lactalbumin/beta-lactoglobulin ratio adjustment for dysphagia patients. [Internet] [Masters thesis]. Kansas State University; 2014. [cited 2021 Feb 26]. Available from: http://hdl.handle.net/2097/17649.

Council of Science Editors:

Wei T. A dairy-based beverage development by alpha-lactalbumin/beta-lactoglobulin ratio adjustment for dysphagia patients. [Masters Thesis]. Kansas State University; 2014. Available from: http://hdl.handle.net/2097/17649

University of Cambridge

23. El-Sayed, Mayyada. Selective cation-exchange adsorption of the two major whey proteins.

Degree: PhD, 2010, University of Cambridge

URL: https://doi.org/10.17863/CAM.16059 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.541734

► Whey is a by-product of cheese manufacture, containing a mixture of proteins of commercial value, each having unique attributes for nutritional, biological and food ingredient… (more)

▼ Whey is a by-product of cheese manufacture, containing a mixture of proteins of commercial value, each having unique attributes for nutritional, biological and food ingredient applications. A tremendous amount of whey, normally treated as a waste product, is produced worldwide each year. This work describes the cation-exchange adsorption of the two major whey proteins, alpha-lactalbumin (ALA) and beta-lactoglobulin (BLG) with the purpose of optimising a process for isolating them from whey. Adsorption of pure BLG and ALA was studied onto SP Sepharose FF using 0.1M acetate buffer. Batch experiments were carried out at various pH values for ALA and BLG, and the relevant Langmuir isotherm parameters, dissociation constant, Kd, and maximum binding capacity, qm, were determined. The optimum pH for separation was chosen to be pH 3.7. At pH 3.7, both Kd and qm pertaining to ALA were found to have higher numerical values than those of BLG, implying different characteristics of adsorption of the two proteins on this adsorbent. The Kd for the former protein was almost four times larger than the latter, while qm was 1.3 times higher. Packed-bed column adsorption was performed using a 1-ml column at pH 3.7, flow rate 1 ml/min and initial concentration of 3 mg/ml for BLG and 1.5 mg/ml for ALA both in 0.1M sodium acetate buffer. The t1/2 for the resulting ALA breakthrough was 75% longer than its BLG counterpart. The above results suggest the possibility of the occurrence of competitive adsorption between the proteins when adsorbed simultaneously. In traditional batch uptake experiments, the kinetic rate constants of ALA and BLG in both the single- and two-component systems were determined using the simple kinetic model. The values so obtained implied that BLG was adsorbed faster than ALA. In the confocal laser scanning microscopy experiments, the different behaviour of ALA and BLG in the single-component system with regard to their penetration within the adsorbent beads suggested that the two proteins have different transport mechanisms governing their adsorption. The two-component system results showed that ALA was able to displace BLG in spite of the lower affinity of the former protein to the adsorbent. The packed-bed adsorption and elution of a mixture of ALA and BLG were then investigated under the above conditions but using a 5-ml column. BLG breakthrough occurred first, and its concentration in the outlet exceeded its feed value by 1.6 fold before declining to the feed value, followed by the breakthrough of ALA. ALA displaced and eluted all the BLG from the column in a pure form. Pure ALA could then be eluted with good recovery. The single- and two-component breakthrough curves for ALA and BLG were simulated by the simple kinetic model using the isotherm parameters, but the overshoot phenomenon could only be predicted after correcting these parameters. The evidence of the competitive nature of adsorption observed in binary mixtures was used to develop a facile separation procedure for the two proteins from aqueous solutions…

Subjects/Keywords: 660; Whey proteins; Cation-exchange; Chromatography; Adsorption; Alpha-lactalbumin; Beta-lactoglobulin; Confocal microscopy; Modelling and simulation

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APA (6^th Edition):

El-Sayed, M. (2010). Selective cation-exchange adsorption of the two major whey proteins. (Doctoral Dissertation). University of Cambridge. Retrieved from https://doi.org/10.17863/CAM.16059 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.541734

Chicago Manual of Style (16^th Edition):

El-Sayed, Mayyada. “Selective cation-exchange adsorption of the two major whey proteins.” 2010. Doctoral Dissertation, University of Cambridge. Accessed February 26, 2021. https://doi.org/10.17863/CAM.16059 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.541734.

MLA Handbook (7^th Edition):

El-Sayed, Mayyada. “Selective cation-exchange adsorption of the two major whey proteins.” 2010. Web. 26 Feb 2021.

Vancouver:

El-Sayed M. Selective cation-exchange adsorption of the two major whey proteins. [Internet] [Doctoral dissertation]. University of Cambridge; 2010. [cited 2021 Feb 26]. Available from: https://doi.org/10.17863/CAM.16059 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.541734.

Council of Science Editors:

El-Sayed M. Selective cation-exchange adsorption of the two major whey proteins. [Doctoral Dissertation]. University of Cambridge; 2010. Available from: https://doi.org/10.17863/CAM.16059 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.541734

Utah State University

24. Alleyne, Mark Christopher. Fate of β-Lactoglobulin, α-Lactalbumin, and Casein Proteins in Ultrafiltered Concentrated Milk after Ultra-high Temperature Processing.

Degree: PhD, Nutrition, Dietetics, and Food Sciences, 1994, Utah State University

URL: https://digitalcommons.usu.edu/etd/5405

► The problem of age gelation in ultra-high temperature (U1IT) sterilized milk retentate (ultrafiltered 3x concentrated) is investigated in this work. Transmission electron microscopy (1EM),… (more)

▼ The problem of age gelation in ultra-high temperature (U1IT) sterilized milk retentate (ultrafiltered 3x concentrated) is investigated in this work. Transmission electron microscopy (1EM), utilizing the microcube encapsulation technique and protocols for immunolocalization of milk proteins, provides insight into the phenomenon of age gelation ofUHT-sterilized, ultrafiltered (UF) milk retentate. Primary antibodies (specific for the native as well as the complexed forms of milk proteins) and secondary antibodies (conjugated to gold probes) are used to elucidate the positions of the milk proteins in various samples of milk from the stage of milking through UHT sterilization and storage for 12 months, by which time gelation had occurred. The movement of the milk proteins is charted and these data are used to determine the role of the proteins in age gelation of UHT-sterilized UF milk retentate. Heat-denatured β-lactoglobulin and α-lactalbumin form complexes within the serum as well as with the casein components of the micelles. UHT sterilization not only denatures β-lactoglobulin and α-lactalbumin, but catalyzes the reaction of these whey proteins and K-casein, leading to the successful formation of the complex. Complexing of β-lactoglobulin and K-casein competitively weakens the complex of K-casein to other casein fractions of the micelle. This leads to migration of K-casein from the micelle to the serum, compromising the role of K-casein in stabilizing the casein proteins within the micellar moiety. The time-dependent loss of K-casein from the micelle would expose the calcium-insoluble micellar α_s1-casein and β-casein to the serum calcium. Subsequent to this, some α_s1-casein and β-casein are also released from the micelles, and gelation of the milk occurs. No information was obtained on location of α_s2-casein. The release of K-casein from the micelles thus apparently represents the critical factor in the phenomenon of age gelation in UHT-sterilized milk concentrates. Advisors/Committee Members: Donald J. McMahon, ;.

Subjects/Keywords: β-Lactoglobulin; α-Lactalbumin; Casein Proteins; Ultrafiltered; Concentrated Milk; Ultra-high Temperature Processing; Food Processing

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APA (6^th Edition):

Alleyne, M. C. (1994). Fate of β-Lactoglobulin, α-Lactalbumin, and Casein Proteins in Ultrafiltered Concentrated Milk after Ultra-high Temperature Processing. (Doctoral Dissertation). Utah State University. Retrieved from https://digitalcommons.usu.edu/etd/5405

Chicago Manual of Style (16^th Edition):

Alleyne, Mark Christopher. “Fate of β-Lactoglobulin, α-Lactalbumin, and Casein Proteins in Ultrafiltered Concentrated Milk after Ultra-high Temperature Processing.” 1994. Doctoral Dissertation, Utah State University. Accessed February 26, 2021. https://digitalcommons.usu.edu/etd/5405.

MLA Handbook (7^th Edition):

Alleyne, Mark Christopher. “Fate of β-Lactoglobulin, α-Lactalbumin, and Casein Proteins in Ultrafiltered Concentrated Milk after Ultra-high Temperature Processing.” 1994. Web. 26 Feb 2021.

Vancouver:

Alleyne MC. Fate of β-Lactoglobulin, α-Lactalbumin, and Casein Proteins in Ultrafiltered Concentrated Milk after Ultra-high Temperature Processing. [Internet] [Doctoral dissertation]. Utah State University; 1994. [cited 2021 Feb 26]. Available from: https://digitalcommons.usu.edu/etd/5405.

Council of Science Editors:

Alleyne MC. Fate of β-Lactoglobulin, α-Lactalbumin, and Casein Proteins in Ultrafiltered Concentrated Milk after Ultra-high Temperature Processing. [Doctoral Dissertation]. Utah State University; 1994. Available from: https://digitalcommons.usu.edu/etd/5405

25. Smulders, P.E.A. Formation and stability of emulsions made with proteins and peptides.

Degree: 2000, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/65786 ; urn:nbn:nl:ui:32-65786 ; urn:nbn:nl:ui:32-65786 ; http://library.wur.nl/WebQuery/wurpubs/65786

► The formation and stabilization of oil-in-water emulsions using well-defined and well-characterized proteins and peptides was studied in order to elucidate the relation between their… (more)

▼ The formation and stabilization of oil-in-water emulsions using well-defined and well-characterized proteins and peptides was studied in order to elucidate the relation between their molecular and functional properties. The emulsions were formed with a high-pressure homogenizer. To study the effect of the homogenizer scale on the emulsion properties, emulsions were prepared with a laboratory and a small industrial homogenizer. The flow in the industrial homogenizer was shown to be turbulent. In the laboratory homogenizer, droplet break-up was found to occur in a bounded laminar type of flow, resulting in a poor operating efficiency. The effect of the flow type on the emulsion properties, however, appeared to be small, if the number of passes through the laboratory homogenizer was sufficiently high. Proteins appeared to have good emulsion forming properties as long as protein aggregation was absent. In those cases, the recoalescence rate during homogenization was found to be similar and only small differences in the droplet size of emulsions could be determined. The surface excess of the emulsion droplets appeared to be governed by the conformational stability and the aggregated state of the proteins. Globular proteins with a high conformational stability yielded relatively low surface excesses, while a flexible random coil protein, likeβ-casein, yielded a relatively high surface excess. Protein aggregation may be due to physicochemical conditions and surface or heat denaturation. If protein aggregates were present, the emulsion droplets were also often aggregated. The droplet size, surface excess, and rate of recoalescence of these aggregated emulsions were usually found to be relatively high. The emulsion forming properties ofβ-casein peptides appeared to be comparable or superior to those of intact proteins. Amphiphilic peptides without the hydrophobic C-terminal domain ofβ-casein yielded a relatively low surface excess, likely due to strong electrostatic interactions between the highly charged groups of the N-terminal end. The surface excess of emulsions made with hydrophobic peptides with a removed N-terminal domain was comparable to those of emulsions made with intactβ-casein. The peptides were due to their relatively small molar mass more readily desorbed from the oil/water interface than intact proteins. The coalescence stability of emulsions made with proteins was high even at low protein concentrations and appeared to be mainly determined by the surface excess of the droplets. The emulsion stabilizing properties ofβ-casein peptides were inferior to those of intact proteins probably due to their relatively low molar mass. Comparison of the stability of emulsions made with amphiphilic peptides with an intact or partially removed N-terminal domain showed that this domain was of great importance for providing stability against coalescence. The coalescence stability of emulsions made with hydrophobic peptides was relatively high, which was attributed to the high surface excess of the… Advisors/Committee Members: P. Walstra.

Subjects/Keywords: emulsies; formatie; stabiliteit; caseïne; lactalbumine; lysozym; ovalbumine; peptiden; Zuivelkunde; emulsions; formation; stability; casein; lactalbumin; lysozyme; ovalbumin; peptides; Dairy Science

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APA (6^th Edition):

Smulders, P. E. A. (2000). Formation and stability of emulsions made with proteins and peptides. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/65786 ; urn:nbn:nl:ui:32-65786 ; urn:nbn:nl:ui:32-65786 ; http://library.wur.nl/WebQuery/wurpubs/65786

Chicago Manual of Style (16^th Edition):

Smulders, P E A. “Formation and stability of emulsions made with proteins and peptides.” 2000. Doctoral Dissertation, Agricultural University. Accessed February 26, 2021. http://library.wur.nl/WebQuery/wurpubs/65786 ; urn:nbn:nl:ui:32-65786 ; urn:nbn:nl:ui:32-65786 ; http://library.wur.nl/WebQuery/wurpubs/65786.

MLA Handbook (7^th Edition):

Smulders, P E A. “Formation and stability of emulsions made with proteins and peptides.” 2000. Web. 26 Feb 2021.

Vancouver:

Smulders PEA. Formation and stability of emulsions made with proteins and peptides. [Internet] [Doctoral dissertation]. Agricultural University; 2000. [cited 2021 Feb 26]. Available from: http://library.wur.nl/WebQuery/wurpubs/65786 ; urn:nbn:nl:ui:32-65786 ; urn:nbn:nl:ui:32-65786 ; http://library.wur.nl/WebQuery/wurpubs/65786.

Council of Science Editors:

Smulders PEA. Formation and stability of emulsions made with proteins and peptides. [Doctoral Dissertation]. Agricultural University; 2000. Available from: http://library.wur.nl/WebQuery/wurpubs/65786 ; urn:nbn:nl:ui:32-65786 ; urn:nbn:nl:ui:32-65786 ; http://library.wur.nl/WebQuery/wurpubs/65786

Université de Sherbrooke

26. Komba, Jeampy Etambala. Relation entre la vitamine C oxydée (DHA) et l’homocystéine thiolactone: Relationship between oxidized vitamin C and homocysteine thiolactone.

Degree: 2021, Université de Sherbrooke

URL: http://hdl.handle.net/11143/17917

► Abstract : Homocysteine thiolactone (HcyTL) is a metabolite of homocysteine (HcySH) that occurs during a metabolic error of the enzyme methionyl-tRNA synthetase mistakenly selecting methionine… (more)

▼ Abstract : Homocysteine thiolactone (HcyTL) is a metabolite of homocysteine (HcySH) that occurs during a metabolic error of the enzyme methionyl-tRNA synthetase mistakenly selecting methionine instead of HcySH. Thus, the formation and presence of HcyTL in the biological medium induces the modification of peptides and / or proteins through the epsilon amine of lysine called N-homocysteinylation. This modification is part of the post-translational modifications. The level of HcyTL increases in the body following enzymatic or nutritional deficiencies and especially during hyperhomocysteinemia which is known as a marker of oxidative stress inducing several pathologies. It has been suggested that modification of proteins by HcySH is due to two distinct mechanisms, namely S- and N-homocysteinylation modification. The latter corresponds to a modification by HcyTL, could play a role in various diseases. Vitamin C is a powerful antioxidant that can be found in various oxidized forms, including the ionized ascorbate (AA) form. Among several of its important functions, AA plays a crucial role in the prevention of oxidative stress. In this mechanism, AA is oxidized to dehydroascorbic acid (DHA) which, if not rapidly reduced to AA, can degrade into carbonyl reactive decomposition products. In the present work, two new reactive degradation products of DHA were tentatively identified. DHA has also been shown to react with HcyTL forming another reactive conjugate (DHA-HcyTL) for the cysteinyl residue. The precise mass of DHA-HcyTL is 291.0414 Da and the elemental composition: C10H13NO7S. The reaction between DHA and HcyTL explains why DHA effectively prevents spontaneous N-homocysteinylation of peptides and proteins, tested in this study. In this addition, as demonstrated by mass spectrometry of α-lactalbumin, cytochrome c, insulin and hemoglobin were modified by HcyTL or HcyTL-HcySH or DHA-HcyTL. However, DHA prevented N-homocysteinylation by forming the DHA-HcyTL conjugate, but it promotes S-alkylation, potentially coupling the oxidative stress factor / DHA to the S-homocysteinylation mechanism of peptides and proteins. The mechanism by which DHA prevents N-homocysteinylation is the formation of a DHA-HcyTL conjugate capable of modifying cysteine thiolates. However, the signification of this modification remains to be inverstigated. Advisors/Committee Members: Klarskov, Klaus (advisor).

Subjects/Keywords: Acide déhydroascorbique; Homocystéine thiolactone; Insuline; Cytochrome C; α-Lactalbumine; Hémoglobine; N-homocystéinylation; S-Alkylation; Ionisation par électronébulsation; Spectrométrie de masse; Dehydroascorbic acid; Homocysteine thiolactone; Insulin; α-Lactalbumin; Hemoglobin; N-homocysteinylation; Electronbulsation ionization; Mass spectrometry

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APA (6^th Edition):

Komba, J. E. (2021). Relation entre la vitamine C oxydée (DHA) et l’homocystéine thiolactone: Relationship between oxidized vitamin C and homocysteine thiolactone. (Masters Thesis). Université de Sherbrooke. Retrieved from http://hdl.handle.net/11143/17917

Chicago Manual of Style (16^th Edition):

Komba, Jeampy Etambala. “Relation entre la vitamine C oxydée (DHA) et l’homocystéine thiolactone: Relationship between oxidized vitamin C and homocysteine thiolactone.” 2021. Masters Thesis, Université de Sherbrooke. Accessed February 26, 2021. http://hdl.handle.net/11143/17917.

MLA Handbook (7^th Edition):

Komba, Jeampy Etambala. “Relation entre la vitamine C oxydée (DHA) et l’homocystéine thiolactone: Relationship between oxidized vitamin C and homocysteine thiolactone.” 2021. Web. 26 Feb 2021.

Vancouver:

Komba JE. Relation entre la vitamine C oxydée (DHA) et l’homocystéine thiolactone: Relationship between oxidized vitamin C and homocysteine thiolactone. [Internet] [Masters thesis]. Université de Sherbrooke; 2021. [cited 2021 Feb 26]. Available from: http://hdl.handle.net/11143/17917.

Council of Science Editors:

Komba JE. Relation entre la vitamine C oxydée (DHA) et l’homocystéine thiolactone: Relationship between oxidized vitamin C and homocysteine thiolactone. [Masters Thesis]. Université de Sherbrooke; 2021. Available from: http://hdl.handle.net/11143/17917

27. Lagace, Melissa. Effect of α-lactalbumin and β-lactoglobulin hydrolysates on markers of metabolic syndrome.

Degree: Food Science, 2012, University of Manitoba

URL: http://hdl.handle.net/1993/8617

► The effects of peptides derived from β-lactoglobulin and α-lactalbumin on metabolic syndrome were studied. α-lactalbumin and β-lactoglobulin were hydrolyzed with trypsin, alcalase, flavourzyme, or a… (more)

Subjects/Keywords: metabolic; whey; inflammation; hypertension; diabetes; hydrolysis; syndrome; lactalbumin; lactoglobulin; interleukin; adipocyte; macrophage; glucose; adiponectin; alcalase; flavourzyme; trypsin; oryzae; lichenformis; peptide

…4.2 Effect of <1 kDa Fraction of α-Lactalbumin and β-Lactoglobulin Hydrolysates on… …Lactalbumin and β-Lg hydrolysates ............................ 46 xii List of Appendicies… …119 xiii List of Abbreviations Ala Alanine α-La α-Lactalbumin ACE Angiotensin… …βLactoglobulin (β-Lg) and α-Lactalbumin (α-La), the major whey proteins, have shown…

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Lagace, M. (2012). Effect of α-lactalbumin and β-lactoglobulin hydrolysates on markers of metabolic syndrome. (Masters Thesis). University of Manitoba. Retrieved from http://hdl.handle.net/1993/8617

Chicago Manual of Style (16^th Edition):

Lagace, Melissa. “Effect of α-lactalbumin and β-lactoglobulin hydrolysates on markers of metabolic syndrome.” 2012. Masters Thesis, University of Manitoba. Accessed February 26, 2021. http://hdl.handle.net/1993/8617.

MLA Handbook (7^th Edition):

Lagace, Melissa. “Effect of α-lactalbumin and β-lactoglobulin hydrolysates on markers of metabolic syndrome.” 2012. Web. 26 Feb 2021.

Vancouver:

Lagace M. Effect of α-lactalbumin and β-lactoglobulin hydrolysates on markers of metabolic syndrome. [Internet] [Masters thesis]. University of Manitoba; 2012. [cited 2021 Feb 26]. Available from: http://hdl.handle.net/1993/8617.

Council of Science Editors:

Lagace M. Effect of α-lactalbumin and β-lactoglobulin hydrolysates on markers of metabolic syndrome. [Masters Thesis]. University of Manitoba; 2012. Available from: http://hdl.handle.net/1993/8617

28. Mosley, Jonathon. Evaluation of risks associated with close environmental contact to swine that are transgenic for a bovine milk protein alpha-lactalbumin.

Degree: MS, 0002, 2013, University of Illinois – Urbana-Champaign

URL: http://hdl.handle.net/2142/45406

► Assessment of the risks associated with exposing non-transgenic animal populations to transgenic animals is important to the future contributions of transgenic livestock to society. Evaluation… (more)

▼ Assessment of the risks associated with exposing non-transgenic animal populations to transgenic animals is important to the future contributions of transgenic livestock to society. Evaluation of the potential for transfer of a transgene (Tg) from livestock to a non-transgenic animal during parturition, mating, gestation, or lactation is the initial step in a risk assessment. We previously developed and characterized transgenic swine containing a mammary-specific transgene, bovine -lactalbumin, (B-LA) that results in increased milk production in sows. In this study, we wanted to determine whether B-LA is expressed in tissues of transgenic swine other than the lactating mammary gland and if the Tg DNA crosses into non-transgenic swine under various physiological and physical conditions. The specific aims addressed in this study were to determine (1) whether the Tg can be synthesized in any other tissues than the mammary gland of a transgenic sow; (2) whether the Tg can be transferred directly by physical association or contact; (3) whether the Tg can be transferred directly via mating; and (4) whether the Tg can be transferred directly during gestation, parturition, or lactation. This study included four separate experiments. In the first experiment 4 transgenic (T) and 6 non-transgenic (control; C) pigs were raised to 180, 220, 250 d of age, or 112 days post-breeding and then sacrificed for tissue collection. In the second experiment 41 T and 54 C pigs, of comparable age and weight, were housed together beginning at weaning (d 21) allowing for general contact that is normal in swine production. Pigs were housed together up to either 180, 220, or 250 d of age and then sacrificed for tissue collection. In the first and second experiments blood, brain, jejunum, kidney, liver, lung, mammary gland, muscle, ovary, sublingual salivary gland, skin, and spleen were collected. In the third experiment, the above samples, plus vaginal, cervical, uterine, oviductal, and ovarian tissues were collected from 34 C females on 2, 7, 90 or 112 d after mating to one of 10 T males, and along with above samples, penis, bulbourethral gland, urethra, testis, and epididymis tissues were collected from 12 C males 7 d after mating to one of 4 Tg females. The fourth experiment was divided into 3 sub-experiments: 4a. fetuses were collected from 4 C sows bred to a C boar and 4 T sows bred to a C boar on d 112 of gestation and sacrificed fetuses were retrieved for tissue collection (n=56); 4b. Fifty-eight newborn piglets were removed from their birth dam before they were allowed to suckle and sacrificed for tissue collection, along with twenty-one C piglets were removed from their birth dam at the time of farrowing and before they were allowed to suckle and fostered to a lactating T sow (n=11) or to a lactating C sow (n=10). Piglets were allowed to suckle for 24 or 72 h and then sacrificed for tissue collection; 4c. nineteen C piglets were allowed to suckle their birth dam until d 3, and then were fostered to a lactating T sow (n=… Advisors/Committee Members: Hurley, Walter L. (advisor).

Subjects/Keywords: Bovine alpha-lactalbumin; transgenic swine; transgenic; cohabitation; risk assessment; milk protein; swine; exposing non-tansgenic animals to transgenic animals

…protein alpha‐lactalbumin. �� ….. �� .21 Figure 3. Methods used to… …ix LIST OF ABBREVIATIONS Bα‐LA Bovine alpha‐lactalbumin C… …gene transfer. The aim of this research is to determine if bovine alpha‐lactalbumin (B… …the hypothesis of this experiment, that the alpha‐lactalbumin transgene is not horizontally… …lines of pigs have been developed that overproduce the bovine milk protein alpha‐lactalbumin…

10 more images…

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APA (6^th Edition):

Mosley, J. (2013). Evaluation of risks associated with close environmental contact to swine that are transgenic for a bovine milk protein alpha-lactalbumin. (Thesis). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/45406

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Mosley, Jonathon. “Evaluation of risks associated with close environmental contact to swine that are transgenic for a bovine milk protein alpha-lactalbumin.” 2013. Thesis, University of Illinois – Urbana-Champaign. Accessed February 26, 2021. http://hdl.handle.net/2142/45406.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Mosley, Jonathon. “Evaluation of risks associated with close environmental contact to swine that are transgenic for a bovine milk protein alpha-lactalbumin.” 2013. Web. 26 Feb 2021.

Vancouver:

Mosley J. Evaluation of risks associated with close environmental contact to swine that are transgenic for a bovine milk protein alpha-lactalbumin. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2013. [cited 2021 Feb 26]. Available from: http://hdl.handle.net/2142/45406.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Mosley J. Evaluation of risks associated with close environmental contact to swine that are transgenic for a bovine milk protein alpha-lactalbumin. [Thesis]. University of Illinois – Urbana-Champaign; 2013. Available from: http://hdl.handle.net/2142/45406

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Sydney

29. Rath, Emma. Structural characterisation of BAMLET-like anti-cancer complexes and investigation of their potential for treating mesothelioma .

Degree: University of Sydney

URL: http://hdl.handle.net/2123/21797

► BAMLET and related compounds are a family of protein-oleic acid complexes that are cytotoxic towards a range of cancer cells and some bacteria, and for… (more)

Subjects/Keywords: small angle X-ray scattering (SAXS); small angle neutron scattering (SANS); protein-lipid liprotide complex; alpha-lactalbumin milk protein; oleic acid fatty acid; BAMLET

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APA (6^th Edition):

Rath, E. (n.d.). Structural characterisation of BAMLET-like anti-cancer complexes and investigation of their potential for treating mesothelioma . (Thesis). University of Sydney. Retrieved from http://hdl.handle.net/2123/21797

Note: this citation may be lacking information needed for this citation format:
No year of publication.
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Rath, Emma. “Structural characterisation of BAMLET-like anti-cancer complexes and investigation of their potential for treating mesothelioma .” Thesis, University of Sydney. Accessed February 26, 2021. http://hdl.handle.net/2123/21797.

Note: this citation may be lacking information needed for this citation format:
No year of publication.
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Rath, Emma. “Structural characterisation of BAMLET-like anti-cancer complexes and investigation of their potential for treating mesothelioma .” Web. 26 Feb 2021.

Note: this citation may be lacking information needed for this citation format:
No year of publication.

Vancouver:

Rath E. Structural characterisation of BAMLET-like anti-cancer complexes and investigation of their potential for treating mesothelioma . [Internet] [Thesis]. University of Sydney; [cited 2021 Feb 26]. Available from: http://hdl.handle.net/2123/21797.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
No year of publication.

Council of Science Editors:

Rath E. Structural characterisation of BAMLET-like anti-cancer complexes and investigation of their potential for treating mesothelioma . [Thesis]. University of Sydney; Available from: http://hdl.handle.net/2123/21797

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
No year of publication.

University of Debrecen

30. Back, Johnny Robin. Methicillin- and Vancomycin-Resistant Staphylococcus aureus, Novel Antibiotics and Phage Therapy .

Degree: DE – Általános Orvostudományi Kar, University of Debrecen

URL: http://hdl.handle.net/2437/218613

A review on increasing prevalence of MRSA isolates, the current treatment guidelines, two newly discovered antibiotics; HAMLET and teixobactin; and phage therapy. Advisors/Committee Members: Megyeri, Attila (advisor), Debreceni Egyetem::Általános Orvostudományi Kar::Farmakológiai és Farmakoterápiai Intézet (advisor).

Subjects/Keywords: Methicillin; Vancomycin; Staphylococcus aureus; S. aureus; MRSA; VRSA; Antibiotic resistance; Phage Therapy; PT; Bacteriophages; HAMLET; Human α-lactalbumin made lethal to tumor cells; Teixobactin; Phagoburn; Antibiotics; MRSA treatment; MRSA epidemiology; MRSA prevalence

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APA (6^th Edition):

Back, J. R. (n.d.). Methicillin- and Vancomycin-Resistant Staphylococcus aureus, Novel Antibiotics and Phage Therapy . (Thesis). University of Debrecen. Retrieved from http://hdl.handle.net/2437/218613

Note: this citation may be lacking information needed for this citation format:
No year of publication.
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Back, Johnny Robin. “Methicillin- and Vancomycin-Resistant Staphylococcus aureus, Novel Antibiotics and Phage Therapy .” Thesis, University of Debrecen. Accessed February 26, 2021. http://hdl.handle.net/2437/218613.

Note: this citation may be lacking information needed for this citation format:
No year of publication.
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Back, Johnny Robin. “Methicillin- and Vancomycin-Resistant Staphylococcus aureus, Novel Antibiotics and Phage Therapy .” Web. 26 Feb 2021.

Note: this citation may be lacking information needed for this citation format:
No year of publication.

Vancouver:

Back JR. Methicillin- and Vancomycin-Resistant Staphylococcus aureus, Novel Antibiotics and Phage Therapy . [Internet] [Thesis]. University of Debrecen; [cited 2021 Feb 26]. Available from: http://hdl.handle.net/2437/218613.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
No year of publication.

Council of Science Editors:

Back JR. Methicillin- and Vancomycin-Resistant Staphylococcus aureus, Novel Antibiotics and Phage Therapy . [Thesis]. University of Debrecen; Available from: http://hdl.handle.net/2437/218613

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
No year of publication.

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Open Access Theses and Dissertations